Apricot Cardamom Mini Cakes Recipe
Delight in these tender mini cakes infused with fresh apricots and warm cardamom, perfect for a charming dessert or teatime treat.
Ingredients
Fruits
- 1 cup fresh apricots, chopped into cubes (approx. 4 apricots)
- 8 pieces fresh apricots, thinly sliced
Dairy & Baking
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 eggs eggs, plus 1 egg white (at room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups full-fat milk, at room temperature
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 3 teaspoons ground cardamom
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Topping & Garnish
- 1 tablespoon coarse sugar
- 1/8 teaspoon ground cardamom
Icing Sugar
- to taste icing sugar, for dusting
Instructions
- Preheat oven to 350˚F (175˚C). Line muffin tin or grease cups.
- Chop 1 cup apricots into cubes; set aside.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Mix flour, ground cardamom, baking powder, and salt. Add to batter with milk in 2-3 parts, mixing gently.
- Fold in chopped apricots. Spoon batter into muffin cups, about 2/3 full.
- Top with apricot slices, press gently, then sprinkle sugared cardamom mixture. Bake 28-32 mins until set.
Notes
Serve with whipped cream or ice cream for extra indulgence.